Lyons Family Cookbook

Special Oatmeal Chip Cookies

1

cup

butter, softened

1

cup

peanut butter

1

cup

sugar

1

cup

packed brown sugar

2

eggs

1

tsp

vanilla extract

3

cups

old-fashioned oats

1

cup

flour

2

tsp

ground cinnamon

1

tsp

baking soda

1/4

tsp

ground nutmeg

1-1 1/2

cups

semisweet chocolate chips

-- DRIZZLE --

1

cup

white chocolate candy coating, melted

1

cup

dark chocolate candy coating, melted

1

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats, flour, cinnamon, baking soda and nutmeg. Gradually add to the creamed mixture. Stir in chocolate chips.

2

Roll into 1" balls. Place 2" apart on greased baking sheets. Flatten into 1/2" thickness. Bake at 350° for 10-12 minutes or until golden brown, or convection cook at 325° for 7 minutes 40 seconds. Remove to wire racks to cool.

3

Drizzle with white coating in one direction, then with dark coating in the opposite direction to form a crisscross pattern.

Makes approx 6 dozen.

Tips

Use a natural creamy peanut butter with no stirring needed. Reduced fat peanut butter is not recommended for this recipe.

EASY METHOD TO DRIZZLE: Melt chocolate in microwave safe bowl for 20 seconds. Stir & heat for an additional 20 seconds, just enough to melt. Pour into snack size zip-lock baggie & snip a very small opening in one of the corners to drizzle as desired.

TO RE-HARDEN CHOCOLATE: After drizzling, place cookies in a single layer cookie sheet and put into freezer for 10 minutes.

FLOUR: Can use equal amounts of unbleached white flour & whole wheat pastry flour.

Source

Source: Taste of Home --- the Ultimate Cookie Collection Cookbook